Concepedia

M. L. Fields

ML

41

Publications

1.6K

Citations

21

H-Index

1962

Active since

Affiliations

University of Missouri(Current)

M. L. Fields is an author at University of Missouri specializing in nutrition, food fermentation, and in vitro fermentation.

Top concepts

HealthNutritionIn Vitro FermentationFood FermentationAgricultural EconomicsMicrobiologyFood QualityFood ChemistryMedicinePublic Health

Publications per year

1962–1993

41

Publications

41

EVALUATION OF THE PROTEIN QUALITY AND AVAILABLE LYSINE OF GERMINATED AND FERMENTED CEREALS

AHMED M. HAMAD, M. L. Fields · Journal of Food Science · 1979 · 169 citations

Nutrition, Engineering, Botany +18

Nutritional Improvement of Sorghum by Fermentation

N. Kazanas, M. L. Fields · Journal of Food Science · 1981 · 132 citations

Nutrition, Nutritional Improvement, Available Lysine/leucine +15

Release of Phosphorus from Phytate by Natural Lactic Acid Fermentation

Yolanda López, Dennis T. Gordon, M. L. Fields · Journal of Food Science · 1983 · 128 citations

Biosynthesis, Engineering, Food Fermentation +11

NUTRITIVE QUALITY OF FERMENTED COWPEAS (VIGNA SINENSIS) AND CHICKPEAS (CICER ARIETINUM)

Agnes F. Zamora, M. L. Fields · Journal of Food Science · 1979 · 107 citations

Nutrition, And Chickpeas, Nutritive Value +19

A modified reagent for dipicolinic acid analysis

Yaron Rotman, M. L. Fields · Analytical Biochemistry · 1968 · 92 citations

Modified Reagent, Bioanalysis, Mass Spectrometry +6

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